6 lg. ripe tomatoes
1 lg. eggplant, 1 1/2 lb.
1/4 c. olive oil
2 cloves garlic, pressed or minced
2 sm. red or green peppers, diced
1/4 c. water
2 tbsp. capers
1 c. chopped fresh basil or 1/4 c. dry basil
1/8 to 1/4 tsp. crushed red pepper
1 (6 oz.) can pitted olives, drained
Salt
1 to 1 1/2 lb. pasta

Peel, seed, and coarsely chop tomatoes. Cut eggplant into 1/2 inch cubes. In a 5 quart or larger kettle, heat oil over medium heat. Add garlic and eggplant; cook, stirring constantly, for 1 minute. Stir in peppers. Reduce heat to low and add water. Cover and cook until eggplant is tender, 6-8 minutes. Add capers, basil, crushed red pepper, olives and tomatoes. Boil, uncovered, until sauce thickens, 15-20 minutes. Salt to taste. Meanwhile, cook pasta until barely tender. Drain. Serve eggplant sauce over pasta. Serves 6-8.